GIVE YOUR FRIENDS A 24 CARROT CHRISTMAS

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CARROT SALAD

And when you're invited at the last minute to a potluck holiday supper, or you just want something "special, but quick" to take to a neighbor's house . . . try this one:

Put eight to ten carrots (depending on their size) through the coarse blade of your food chopper or "slice 'em fine" with an ordinary kitchen grater (and if you expect to serve a lot of people, keep on chopping or grating until you've filled a good sized salad bowl and scale the other ingredients up to match). Then

stir in one-half cup of commercially prepared mayonnaise or one-half cup of yogurt or sour cream that you've mixed together with two tablespoons of liquid honey and one teaspoon of white vinegar (use more or less vinegar to suit your taste). If you like you may also add a handful of washed raisins for an extra taste treat.

GOOD THEN, GOOD NOW

These recipes were used by my mother in the 20's (when we lived on a homestead in Canada's province of Alberta), and 1 think they're just as good now as they were then. Give them a try . . . and see what you think of these oldtime "gifts from the kitchen".

MOTHER'S NOTE: One of my official recipe tester/tasters tried all three of these treats before this issue went to press and reports: [1] The pudding is, indeed, delicious. So tasty, in fact, that you're well advised to at least double the recipe (which only makes three pints). [2] The jam is tasty too . . . but this oldtime formulation makes a spread that is far chewier than today's sugar- and pectinlaced products. You've been warned. [3] The carrot salad rates a rave review without the raisins. And with them? Mercy! It's scrumptious!

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